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During my college years, I spent a semester studying abroad in Tours, France, a charming university town about an hour from Paris. One of my daily rituals was stopping by a local boulangerie for lunch, where I’d treat myself to a mini quiche Lorraine—rich, savory, and still warm from the oven. I’d savor every bite while strolling back to class through the winding, cobbled streets. While I can’t remember much about my courses, that simple pleasure has stayed with me ever since.
Named after the region of France where it originated, quiche Lorraine is one of the most iconic—and most satisfying—French quiches. Made with smoky bacon, nutty Gruyère cheese, and shallots baked into a silky custard, it’s ideal for brunch, lunch, or dinner, especially when paired with a green salad and a crisp glass of white wine.
What You’ll Need To Make Quiche Lorraine
- Frozen pie crust: Serves as the base for the quiche. I recommend using frozen crusts over rolled refrigerated crusts—they are ready to cook and won’t shrink during par-baking. Ensure it’s a deep-dish variety to accommodate all the filling.
- Thick-cut bacon: Adds smoky, savory flavor and meaty texture that is quintessential to the flavor profile of quiche Lorraine. To make it easier to work with, pop it in the freezer for 10 minutes or so before cutting.
- Shallots: Offer a mild, slightly sweet flavor that complements the richness of the other ingredients without overpowering them.
- Eggs: Act as the foundation of the custard filling, binding the ingredients together and giving the quiche its signature texture and structure.
- Heavy cream: Contributes to the luxurious, creamy consistency of the filling. When making quiche, I always use heavy cream over milk or half-and-half.
- Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.
- Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it’s finely shredded so that it melts easily. It’s a bit pricey, but you only need 4 ounces. Plus, any leftover cheese can be used for making delicious grilled cheese sandwiches.
Step-by-Step instructions
Step 1: Blind bake the crust. Remove the pie crust from the freezer and let it thaw for about 10 minutes. Prick the bottom and sides all over with a fork, then bake until lightly golden, 10 to 15 minutes. Keep an eye on it—if the crust puffs up as it bakes, just gently prick it with a fork so it deflates.
Step 2: Fry the bacon. While the crust cooks, dice the bacon and add it to a medium nonstick sauté pan set over medium heat. Cook, stirring occasionally, until the bacon is crisp, about 10 minutes.
Step 3: Drain the bacon. Use a slotted spoon to transfer the bacon to a paper towel–lined plate and let it drain; this removes excess grease so the finished dish isn’t oily.
Step 4: Cook the shallots. Pour off all but 1 tablespoon of fat from the pan, then add the shallots. Cook over medium-low heat until soft and translucent, 3 to 4 minutes—don’t let them brown. Set aside.
Step 5: Make the custard. In a medium bowl, whisk the eggs, then add the heavy cream, salt, cayenne pepper, and nutmeg. Whisk until everything is evenly combined.
Step 6: Layer the fillings. Spread the shallots evenly over the bottom of the baked crust, then sprinkle on half of the bacon. Add all of the Gruyère, followed by the remaining bacon.
Step 7: Add the custard. Carefully pour the egg and cream mixture over the fillings, stopping just below the top of the crust. If you have a little extra custard, discard it—overfilling can cause the quiche to spill over.
Step 8: Bake. Slide the quiche (still on the baking sheet) into the oven and bake at 325 degrees F for 45 to 50 minutes, until the custard is set and lightly golden. Baking quiche at a lower temperature is a technique I learned in culinary school and while working in a French restaurant—it prevents the eggs from scrambling (a common issue at higher heat) and helps the custard set up silky smooth. It really does make a difference. Serve the quiche hot or at room temperature.
Quiche Lorraine
Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
- One 9-inch (23-cm) deep-dish frozen pie crust
- 8 ounces thick-cut bacon about 6 slices, diced
- 1/2 cup chopped shallots from 2 medium shallots
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Pinch ground nutmeg
- 4 ounces Gruyère finely shredded (about 1 1/4 cups)
Blind bake the crust: Preheat the oven to 400 degrees F (200 degrees C) and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325 degrees F (170 degrees C).
In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
Slide the quiche (still on the baking sheet) into the oven and bake at 325 degrees F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Notes
Don’t panic if your crust has cracks—you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
Make-Ahead/Freezing Instructions: This quiche can be baked up to a day ahead of time and refrigerated. To reheat, cover the quiche with aluminum foil and heat in a preheated 300 degrees F (150 degrees C) oven for 35 to 45 minutes, or until hot in the center. The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300 degrees F oven for 35 to 45 minutes, or until hot in the center.
Nutrition Information
Per serving (6 servings) Calories: 616kcal, Carbohydrates: 24g, Protein: 16g, Fat: 51g, Saturated Fat: 24g, Cholesterol: 232mg, Sodium: 575mg, Fiber: 1g, Sugar: 3g
This article was originally published on OnceUponaChef.com. Follow on Instagram
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